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Roasted ratatouille pasta

Roasted ratatouille pasta

A star rating of 3.9 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This veg packed pasta dish provides all of your 5-a-day - and it's delicious!

  • Easily halved
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal450
fat9g
saturates1g
carbs83g
sugars16g
fibre9g
protein15g
low insalt0.07g
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Ingredients

  • 1 small aubergine , trimmed and cut into chunks
  • 1 courgette trimmed and cut into chunks
  • 1 red onion , thinly sliced
  • 2 garlic cloves , unpeeled and left whole
  • 1 tbsp olive oil
  • 200g tomato
  • 175g penne pasta
  • good handful basil leaves

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.

  • STEP 2

    Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

Recipe from Good Food magazine, July 2007

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Overall rating

A star rating of 3.9 out of 5.32 ratings
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